Don’t you just love smoky stuff? Like bacon for example. I think smoking stuff makes all the difference.

Yields4 Servings
Prep Time5 minsCook Time3 hrs 5 minsTotal Time6 hrs 10 mins

HERE' S WTF YOU NEED:
 1 slab Chuck short ribs
 ½ cup liquid smoke
 ¼ cup water
 ¼ cup apple juice
 1 tbsp kosher salt
 2 tbsp crushed black pepper
 3 tbsp dark brown sugar
 1 tbsp garlic powder
 1 tbsp onion powder
 1 tbsp butter
SALAD, HERE’S WTF YOU NEED:
 ¼ cup Peppadews, diced
 1 red onion, finely diced
 2 blood oranges, seedless and sliced (reserve the juice)
 2 mangoes, seedless and chopped (reserve the juice)
 3 cups baby beet greens
 kosher salt and crushed black pepper

1

Remove the membrane, hard fat and any other tough skin you may see from the top of the meat. Mix together the liquid smoke, water and apple juice. Then dab the meat dry and marinate it in this liquid smoke mix for 3 hours.

2

Get your oven going to 225°F, rub the salt, pepper, sugar, garlic and onion powder all over the ribs and then wrap in a little aluminium foil pocket and lay on a pan. This goes into the oven for 2 hours.

3

After 2 hours, take the meat out and discard the foil, let the blob of butter melt in the tray and lay the ribs over, meat side up and let it go back into the oven, dry roasting for 1 hour, on the medium level at 225°F.

4

Meanwhile, dump your salad ingredients, except for the baby beet greens in a bowl and refrigerate.

5

Finally, change your oven to only broil, brush the lovely saucy goodness from the tray over on the meat side up and let this grill for 5 minutes.

6

Get your salad out an let your meat rest for 5 minutes. Mix the greens into your salad and plate up.

Ingredients

HERE' S WTF YOU NEED:
 1 slab Chuck short ribs
 ½ cup liquid smoke
 ¼ cup water
 ¼ cup apple juice
 1 tbsp kosher salt
 2 tbsp crushed black pepper
 3 tbsp dark brown sugar
 1 tbsp garlic powder
 1 tbsp onion powder
 1 tbsp butter
SALAD, HERE’S WTF YOU NEED:
 ¼ cup Peppadews, diced
 1 red onion, finely diced
 2 blood oranges, seedless and sliced (reserve the juice)
 2 mangoes, seedless and chopped (reserve the juice)
 3 cups baby beet greens
 kosher salt and crushed black pepper

Directions

1

Remove the membrane, hard fat and any other tough skin you may see from the top of the meat. Mix together the liquid smoke, water and apple juice. Then dab the meat dry and marinate it in this liquid smoke mix for 3 hours.

2

Get your oven going to 225°F, rub the salt, pepper, sugar, garlic and onion powder all over the ribs and then wrap in a little aluminium foil pocket and lay on a pan. This goes into the oven for 2 hours.

3

After 2 hours, take the meat out and discard the foil, let the blob of butter melt in the tray and lay the ribs over, meat side up and let it go back into the oven, dry roasting for 1 hour, on the medium level at 225°F.

4

Meanwhile, dump your salad ingredients, except for the baby beet greens in a bowl and refrigerate.

5

Finally, change your oven to only broil, brush the lovely saucy goodness from the tray over on the meat side up and let this grill for 5 minutes.

6

Get your salad out an let your meat rest for 5 minutes. Mix the greens into your salad and plate up.

SMOKED BEEF RIBS WITH MANGO SALAD

Send this to someone who can't cook!